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How to Eat an Avocado Seed

Avocado

Among all the goodness within each avocado seed is said to be:

  • 70% of the antioxidants found in the whole avocado, which help to regulate intestinal function
  • More soluble fiber than most other rich sources
  • Oils that increase the collagen in our skin, assisting with wrinkles and keeps our hair shiny

Unfortunately, though, it usually does end up in the garbage. It’s extremely bitter taste probably has a lot to do with that… but there’s so much benefit to be had by eating it, so it’s worth investigating how we might go about it.

Eating the avocado seed is not only a great way to get extra nutrients in to your diet, but also a great way to minimize waste – I love the idea of using more of a food in cooking than what gets thrown away!

Read more about how awesome the avocado seed is here.

Ok then… how on earth do I eat it?

The easiest way to eat the seed is to dehydrate it (to increase it’s shelf life), and then grind it in to a powder to be added to smoothies and juices.

That way, we can add lots of lovely strong flavors to mask the bitterness of the seed. Good choices to do this are tart berries, ginger and citrus.

How do I make the powder?

  1. Remove the seed as you normally would – tap a sharp knife into it, and twist.
  2. Rinse the seed, then place in an oven pan and dehydrate the seed at 120C for 1.5 – 2 hours.
  3. Once the seed has cooled to the touch, discard the dry outer skin. Then find the seam created by your knife when you removed your seed, and gently press your knife down in to it. The seed should pop into two halves. Be sure to spread your fingers on your free hand when you do this, in case the seed rolls.
  4. Using a sharp knife, dice the seed halves. Still ensure your fingers are kept away, just in case.
  5. Using a high powdered blender (a Vitamix is ideal), blitz the diced seed into a fine powder.
  6. Store in the fridge in an air tight container, and use a tablespoon at a time for your smoothies and juices.

 

Read the full article at: http://www.nourishmewhole.com/how-to-eat-an-avocado-seed/


IT’S RALLY TIME!

March 2016 – Our month started strong with the Professor & I putting on a ‘New Hat’ as Rally Coordinators ….over the first-ever Redwood / CrossRoads RV Regional Rally. In the beautiful Mill Creek Ranch RV Resort in Canton, TX with 10 rigs in attendance…just happened to be all Redwood 5th wheels which was a beautiful sight. A shout out to all those who came to make history. We thank you all so much from the bottom of our hearts.

Texas Regional Rally Attendeess March 2016We had folks come as far away as Kansas ….and as close as 30 miles down the road at Lake Fork, TX. Everyone’s enthusiasm was amazing….even with the major rains that fell early ….but we finished with sunshiny skies and gentle winds. Here are a few photos from our event.

Redwood Line Up More Redwood 5th Wheels3 days before the Rally, the attendees who chose to come early to do a 3 Day RV Maintenance class called “Mastering Your RV” taught by the one and only Professor Terry Cooper, the Texas RV Professor. It’s important to learn what we call the foundation subjects like ….the 3 RV Electrical Systems, Propane System and the RV Water Systems. We also touched on RV refrigerators, RV water heaters, RV air conditioning and RV furnace. It would not be complete without RV exteriors.

Outside hands-on learning about RV Batteries and other parts of the RV.

Classroom theory training.

Words from Deborah & Larry H. who attended the RV maintenance class with their thoughts.

Friday we were out on the town at Dairy Palace for those World Famous Hamburgers! What a treat along with Blue Bell ice cream!

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Dairy Palace – Home of the World Famous Hamburgers!

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A lot of happy RVers for sure!!!

20160311_124616While we were not eating…. we were being educated by Ron Russell from Trailer Performance Braking and Tires. With more from Terry Cooper on the Amazing RV Refrigerator.

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Seminar – Amazing RV Refrigerator

Food, food and lots of it!!

and….Food, Food and Lots of it!!

Proud wearers of the Rally T-Shirts provided by Redwood / CrossRoads RV

We want to thank CrossRoads RV & Redwood RV for sponsoring this event and providing a delicious meal on Saturday noon catered by Baker’s Ribs Cafe in Canton, TX. Everyone agrees that the most scrumptious Fried Pies provided by The Original Fried Pie Shop were a real treat.

The orginial fried pie shop in Canton, TXThis event was the first of 6 Regional Rallies that the Professor & I will be at during the coming months of 2016. Next stop….. Tucson, AZ.

READ MY BLOG AT: http://myrvkitchen.com/about/blog/

 

Avocado with Garlic Shrimp

Stuffed Avocado with Garlic Shrimp   Avocado with Garlic Shrimp

Ingredients
  • 1 whole medium avocado
  • about 2 cups medium to large shrimp, raw or uncooked frozen (defrost prior to cooking)
  • 4-5 cloves garlic, minced
  • olive oil
  • coarse sea salt, to taste
  • freshly ground pepper, to taste
  • fresh parsley or cilantro, chopped
  • chili powder, optional
Instructions

Half the avocado and take the pit out.

Scrap out most of the meat, leaving a very thin layer to hold up the shell better. Set aside.

Chop up the meat into squares and place in a bowl. With your hands, squish the squares a little bit, to crush some but so that most keep their shape. Set aside.

In a pan, place about 2 tablespoons of olive oil, the minced garlic and the shrimp.

Add a dash of coarse sea salt, and over low heat, cook just until the shrimp turn pink. Do not overcook, or they’ll be dry and hard.

Pour the shrimp with garlic and olive oil into the bowl with the avocado pieces.

Add some chopped parsley or cilantro and mix well. (If you want to incorporate some chili powder for extra flavor, do so now before mixing.)

Spoon the mixture into the avocado shells, sprinkle with some freshly ground pepper, and garnish with additional parsley/cilantro if desired.

Serve immediately. Great as a Paleo meal.

(I added a leftover, hard boiled quail egg as garnish, but it’s not essential to the recipe, of course.)

Author: The Saffron Girl

Prep time:
Cook time:
Total time:
Serves: 1-2
Serves 1 as a meal, or 2 as an appetizer

 

RV Kitchen Storage: Items That Work Best!

How can we maximize our limited RV kitchen space? By choosing to use the right storage containers and utensils in our kitchen.

Here are some great storage suggestionstorage containers 2s:
• Choose storage containers that have straight-lines that can maximize every square inch of your cupboards.
• Move pantry items out of the various boxes and odd shaped jars and into storage containers that are clear plastic or acrylic that are stackable and have inter-locking lids. This will allow for better use of space when you travel. Don’t forget to place the cooking instructions and labels inside the storage container for later use.
• Mixing bowls that nest nicely, staying with the straight lines, if possible. Angles on our bowls can chew up valuable storage space.
• Choose pots, pans & skillets that also nest. Look for a nesting set that has a variety of sizes but can be stacked and stored in the smaller footprint.
• Install a plastic magazine rack to the inside of a cupboard or pantry door that can house all your loose aluminum and plastic wraps as well as the different sizes of boxed baggies.
• For larger serving utensils, chip-clips and other odd shaped kitchen items, place them in one or two storage containers to keep them under control and in one location.

Want to submit your favorite storage idea?  I invite you to fill out the form below.

Happy RVing!

Lady E Cooper

‘RV Kitchen Storage: Items That Work Best!’

This blog along with many others I have written can be found at online at: AmeriGo RV Club


RV Centennial Cookbook Winners!

These folks have won a free autographed copy of the RV Centennial Cookbook.  During the Hershey PA RV Show September 10-14th, 2015 – RV Show attendees who came to visit with me at the Redwood RV display had a chance to sign up for 1 of 10 copies that were being given away.  All of the following individuals have been contacted.

  • Ezell Belton
  • Laurie Reed
  • Kathy Bellum
  • Susan Friedman
  • Edward High
  • Gerry Haggerty
  • Deb Miller
  • Dawn Stevens
  • Kathy Moyer
  • R. Day

Congratulations to the winners of this cookbook ‘Give-A-Way’ – Sponsored by: REDWOOD RV – Residential 5th Wheel Vehicles

Photos from the 2014 Hershey RV Show

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Caring for the RV Galley Tank / Grey Tank

The grey water tank which holds water from the RV kitchen is often referred to as the ‘Galley Tank’. In some of today’s floor plans, a large amount of water is in demand for the clothes washer, dishwasher, shower, bathroom and kitchen sinks. Because of this demand, the  RV manufacturer will place a second grey water tank on board which will divide out the water usage, leaving the kitchen grey water to be called ‘Grey Tank 2’ or ‘Galley Tank’.  All manufacturers are not the same so please refer to your monitor panel for specific names used.

Follow these rules for keeping your galley tank healthy:

  • Keep plenty of paper towels on hand. Wiping out soiled pots and pans before washing will keep food particles from accidentally going down the drain.  Be aware that many foods contain oils that will eventually clog your kitchen drain.
  • Never pour hot or cold grease/oil down your drains.  My favorite way to dispose of hot oil is to first cool slightly, and then pour into an empty can or left over empty container/bottle then cap tightly closed. Once cooled completely, place in the trash can.
  • Use natural cleaners like white vinegar or baking soda to keep your family and RV kitchen plumbing safe.
  • Keep your galley tank clear of grease build-up and organic sludge by dropping in a dissolving deodorizer tablet(s). These can be purchased at most all RV supply stores.  Continue to use these tablets to keep the galley and grey water lines open, flowing and odor-free.

Happy RVing – Lady E Cooper

Caring for the RV Galley Tank / Grey Tank

Do you have questions or tips to share with Lady E Cooper? Please use the sign up form below.

Williamsburg, Virginia’s Peanut Pie

Peanut Pie (2)The Professor and I truly enjoy our traveling more when we are able to step away from our RV maintenance training’s busy schedule for a few hours to savor the sights, sounds and culinary delights of the geographic areas that we are visiting.  Among our first summer trips – we have parked a couple of hours west of Virginia’s eastern seaboard in Colonial Williamsburg, VA.

Williamsburg is known for drawing thousands of visitors per year because of its wealth of historical value….however, adding to the allure for me –  is finding those delightful foods that have made the area famous and this is where I found the Virginia Peanut Pie.

Located in the historical part of downtown Williamsburg is Berret’s Seafood Restaurant and Tap House.  After enjoying a dinner of a trio of crab delights: She-crab soup, crab cake and crab salad – our meal was finished off with the most delectable dessert – Virginia peanut pie with chocolate ganache topping & caramel drizzly.  After a little recipe detective work – here is my version of the Virginia Peanut Pie. DELICIOUS!

Ingredients:

 

½ lbs. crushed salted peanuts

1 c. sugar

3 whole eggs

½ c. flour

1 ½ c. Karo Light corn syrup

2 Tbsp. unsalted butter, melted

1 unbaked pie shell

 

Instructions:

Mix eggs, flour and sugar. Then add syrup and peanuts. Add melted butter last. Pour into pie shell. Bake at 250 degrees for 90 minutes or until center is firm. Once cooled – top with warm chocolate ganache and caramel drizzle.

Chocolate Ganache

Dark Chocolate and heavy cream are the only two ingredients.  For a soft pourable glaze – 4 ounces of chocolate to 8 ounces cream is needed. Chop or grate chocolate into fine pieces. (Set aside)  Using a heavy bottomed sauce pan and spatula – heat the heavy cream over medium heat for a few minutes, stir with spatula occasionally. Do not boil or simmer – just get hot. The cream is ready when you can place a finger (and keep it there) in cream for 3 to 4 seconds. Remove from heat.  Add chocolate a little at a time into hot cream using the spatula to stir. Keep adding and stirring until it comes together in a creamy mass. Pour over cooled peanut pie and allowing the ganache to cool completely before serving. Optional: After placing each piece on a plate – add your favorite brand of spray whipping cream and drizzly with caramel topping – (both found pre-made in your favorite grocery store).

Happy RVing from Williamsburg, Virginia!

Lady E Cooper of My RV Kitchen